Name: Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
Total time: 35 min
Ingredients: 4 teaspoons apricot jam; 3 tablespoons white wine vinegar; 1 small shallot , minced; Salt and pepper; 3 tablespoons extra-virgin olive oil; 1/2 small bulb fennel , fronds minced, stalks discarded, bulb halved, cored and sliced thin; 5 ounces (5 cups) baby arugula; 6 ounces red seedless grapes , halved lengthwise (about 1 cup); 3 ounces Gorgonzola cheese , crumbled (3/4 cup); 1/2 cup chopped pecans , toasted and chopped

Why This Recipe Works

For our arugula salad recipe, we found ingredients to temper the assertiveness of the arugula while accommodating its lively flavor. Tasters liked salads with fruit and cheese, since the sweet and salty notes offered nice counterpoints to the sharp, peppery arugula. They also liked salads with crunchy elements. As for the dressing for our arugula salad recipe, a vinaigrette made with mustard was too spicy to pair with the arugula; our surprise solution was to add a spoonful of jam, which added fruity sweetness, pulling the flavors of the salad right in line.

Instructions

Whisk jam, vinegar, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Whisking constantly, drizzle in oil. Stir in sliced fennel and let stand for 15 minutes.

Add arugula, grapes, and fennel fronds and toss gently to coat. Season with salt and pepper to taste and divide among salad plates. Sprinkle with Gorgonzola and pecans and serve.